St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-26
THE STAFF OF LIFE.
FariouS Forms in Which 1t Is
Cooked for Hungry Mortals.

SOOhCo IOf IlunSFy NSOESSttSs
BREAD.
Take from 5 to quarts of flour, water
enough and little warmer than milk,
20 make a sponge: add big cups of
homemade yeast, sprinkle flour over
and let rise over night; in the morning
add little more water, p handful of
salt, knead thoroughly, let rise, then make
ioaveS and put in pans, let rise in pans
and bake in hot oven; If yeast is good
and directions are followed, this makes
the very best of bread.-Mrs. FRED
GALL, Castle, MINI.
Take pounds of flour, take good
half gallon of water, good and warm, 3
cups full of yeast, mix together, beat
the dough well: set this in the evening
and let it rise till morning; in the
morning add about l quart of water
and a little -four and salt, handful,
let it rise 3 hours and then work your
dough: this will make beautiful bread;
thenlet it rise and then make your bread:
bake it.-MISs IDA WAGNER, White
Bear, MINI.
Hop Yeast-One cup yeast, pints
warm water; make thin sponge at tea
time, cover and let it remain two hours
or until very light, by adding water to
the flour first and having the sponge
quite warm: it is never necessary to put
it rise; knead it into loaf before going
to bed; in the morning mold it into
three loayeS, spread little lard between
as they are put into the pan: when light
bake an hour, having the oven quite hot
when the bread is put in and very mod
crate when it is done.-MRS. II. S. TEN
PIE. 145 East Seventh street. st. Paul.
Scotch Bread--0ne ID. of flour . Id. of
butter, a Id. sugar. Wash the salt out
of the butter; squeeze 1t between a
cloth to take all the water out; put it on
the bake board, gradually mix in the
sugar, then by degrees work in the
iionr make into two small cakes, roll
out on piece of white paper, pinch it
around the edge with the thumb and
finger, prick on top with a fork, put i'll
oven and bake until light brown, then
sprinkle white sugar oh top; eat cold
roll it about inch thick).-MRs LILLE
RICE, SO Rice street, st. Paul.
German-One pint boiled milk, . tea
cup sugar. =. cup lard, g cup yeast;
mix yeast and milk and let rise light,
add sugar and lard, with flour to make
soft dough; roll out inch thick, divide
the dough and put each in baking tin;
spread butter over and sprinle table
spoon sugar and cinnamon over the top;
let rise light and bake in quick Oven.-
CARRIE BARDWELL. White Bear Lake,
Mimi.
Graham-One quart buttermilk, l egg,
pinch of salt, teaspoon of soda; thicken
with Graham flour to moderately stiff
batter: pour into largeSiZed, buttered
bread pan; bake; cut into squares, like
gingerbread.-MRs. ii. G. RUSSELL. 553
Selby avenue. st. Paul, MINI.
German Coffee q cups of sponge,
cup of sweet milk, y cup cream or but
far l
flour to make soft dough: when
raised kneed in one cup of raisinS or
currantS, mold into small lOaveS and let
rise, bake in moderate oven; when
done beat up one egg and spread over
top, sprinkle sugar and cinnamon on
and place in the oven to dry. Mrs. F.
E. BAKER. Wykoff, MINI.
Buttermilk-Put pint of sour butter
milk in a stew pan and place over hot
fire, and stir continuously until it boils
Ito prevent curdling), then, while boil
ing hot, pour over teacup of flour and
add quart of cold water and flour as
for any bread sponge, and l teacup of
yeast. usually set my sponge at night
and bake my bread the next day before
dinner-MRS. Ii. E. MUssEY, Warren,
MINI.
Biscuits-One quart of water and
quart of sweet milk and cream, mix
this up with flour to make thin dough;
/ cup of yeast i'll it, then let it raise
about 6 hours, and then add eggs,
cup of butter, and l handful of salt and
1nutmeg; then work your dough and
let it raise a few hours, then make your
biscuits, let them raise up and then
bake them. This will make some beau
tiful biScuitS.-MISS AUGUSTA WAC
NER, White Bear, MINI.
Parker House ROllS-Rub a table
spoon of butter INTO quart of flour, into
hole in the middle pour pint of cold
boiled milk, q cup yeast, tablespoon
sugar and a little salt; if intended for
tea you can set ii to rise about o'clock
in the morning. when light knead up,
let rise again, do not knead it. just take
out of pan and roll out = inch thick.
cut with cake cutter, put a little melted
butter Oh one half, lap it OH the other
half nearly over, allow good space in
pan and pinch them down good or they
will not stay in shape.-MRs. M. A.
BURNS, Redfeld, Oak.
Breakfast Rolis-Two quarts of flour
sifted twice, q cup of butter rubbed
through the flour, teaspOonful of salt;
seald l pint of Iailk, let stand until cold !;
make a hole in the flour, into which pour
the milk and = cup of sugar and u cup
of soft yeast; let stand until it rises;
knead well: let it rise again and knead !;
let it rise again, then roll and cut with a
cake cutter; butter one-half, turn oyer
and press the edges together; bake in
quick oven.-LoUIE STARKwEATIIER,
49 West College avenue, st. Paul, MINI.
Wedding Rolls-At 2 p. m. soak half
a yeast cake in q cup of warm water
and stir in flour enough to tlicken, set
in a warm place to rise. AT OF Z p. IN.
sift quart of flour into large crock or
earthen bowl, rub thoroughly into it
heaping tablespoonful of best butter,
add tablespoonful white sugar, l tea
spoonful salt, the yeast and enough new
milk, which has been boiled and cooled,
to make firm sdough-about u pint;
knead well and let stand well covered
till morning. In the morning knead fif-
teen minutes and let rise again; when
light knead down and form into rolls
taking piece of dough the size
of a small egg for each roll
and forming into fiat, round
cakes with the hands. Place in well
buttered pans or baking sheets at least
two inches apart. When very light
bake in moderate oven ten or fifteen
minutes, or until delicate brown, and
rub over lightly with cloth dipped in